Pork Chop Experiment....Success!

When I got home from helping Santa today I put this experiment to task. I reheated the chops by putting them in a small roaster dish with about a cup of the liquid from cooking them in the crock pot and most of the onions from the cooking too. Set the oven at about 400 degrees. Cooked them for about 15 minutes, or until warmed through.

In the meantime I made the gravy, I did this by taking the rest of the cooking liquid and blending it until smooth in the blender. Then I made a roux to add the blended liquid to. I wisked in the bleded liquid to the roux and then let it heat through stirring often, so it does not get lumpy.

I served the pork chops with mashed sweet potatoes, roasted brussel sprouts and a fresh salad with my favorite homemade honey mustard vinaigrette with dried cranberries and walnuts.

Fave Honey Mustard Vinaigrette

2 parts Yellow Mustard (ballpark style is what I like but it is also good with Dijon, or Spicy Brown for an added kick)

1 part local Honey

1 part Seasoned Rice Wine Vinegar

1 part Extra Virgin Olive Oil

Salt

Pepper

Stir all together until well blended and toss with favorite greens and goodies.

Roasted Brussel Sprouts

I use frozen brussel sprouts to speed the process up.

Put frozen brussel sprouts in bowl with about a tablespoon of water. Put in microwave for about 5 minutes, or until heated through.

When brussel sprouts are heated through cut in half and place on a small cookie sheet.

Toss brussel sprouts with olive oil, salt, pepper, and garlic powder.

Put in 400 degree oven for 15-20 minutes, or until lightly browned.